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07 August 2014,15:27 by
V.Chitralekha

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SEAFOOD PAN ROAST

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Remove the oysters from their shells with a small, sharp knife. Place the oysters in a saucepan and strain over any oyster liquid.
  • Add the fish stock and cook gently until the oysters curl around the edges. Remove the oysters, keep them warm and strain the liquid into a clean pan.
  • Add the cream to the oyster liquid and bring to the boil. Allow to boil rapidly for about 5 minutes.
  • Remove crab claws and legs. Turn the crabs over and push out the body with your thumbs.
  • Remove the stomach sac and lungs and discard.
  • Cut the body in four sections with a large, sharp knife and pick out the meat with a skewer.
  • Crack claws and legs to extract the meat. Leave the small legs whole for garnish, if desired.
  • Scrape out the brown meat from inside the shell and combine it with the breadcrumbs and white meat from the body and claws.
  • Melt the butter or margarine in a medium-size saucepan and stir in the flour. Cook gently for 5 minutes. Add the onions and parsley and cook a further 5 minutes.
  • Pour over the cream and fish stock mixture, stirring constantly. Add the Worcester sauce, Tabasco and salt, and cook about 20 minutes over low heat, stirring occasionally.
  • Fold in the crab meat and breadcrumb mixture.
  • This mixture of oysters and crab is a descendant of French gratin recipes.
  • Place the oysters in the bottom of a buttered casserole or in individual dishes and spoon and crab meat mixture on top. Grill to brown, if desired, and serve immediately.

INGREDIENTS

  • 30 small oysters on the half shell
  • 300 ml fish stock
  • 300 ml single cream
  • 100 grams butter or margarine
  • 8 tablespoons flour
  • 2 bunch spring onions, chopped
  • 100 grams parsley, chopped
  • 3 tablespoons Worcester sauce
  • ½ teaspoon Tabasco
  • Pinch salt
  • 4 small cooked crabs
  • 6 slices bread, crusts trimmed and made into crumbs

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